churrasco beef with chimichurri sauce

This recipe is based on http://chef.pct.edu/recipes/viewrecipe.asp?id=240. I made a few changes to our liking. We prefer a cut of beef called beef tri-tip, but you can also use chuck steak. If you are making kebabs, then cut up the meat before marinating. The meat freezes beautifully with the marinade on.

Preparation

Chimichurri Sauce:Place all ingredients except for the olive oil into a food processor and puree until smooth. Pour it into a bowl and whisk in the olive oil. This sauce can be made ahead and refridgerated but tastes best when served at room temperature.

Churrasco Steak:Combine all ingredients and apply to the beef. Marinade for at least 3 hours or overnight. Grill the meat to your liking and serve with the chimichurri sauce to drizzle on top at the table.

my notes

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